PREP TIME: 15
COOK TIME: 2 to 3 minutes
- 200g lobster meat
- 30g purple onion diced
- 40g tomato diced
- 15g cilantro chopped
- 10g jalapeño chili (deflamed) and chopped
- 25ml clamato juice (clams)
- 15ml white wine
- 30g arugula lettuce
- 30g mango cut in pearls
- 15ml olive oil extra virgin
- 10g salt
- 5g black pepper
- 30ml lemon juice
KITCHEN TIP: The lobster should not be overcooked but sautéed, and immediately removed from the pan and placed in a bowl to cool. For best results and flavors all ingredients should be the freshest possible. And just before serving, the cilantro, to obtain its freshest taste must be diced and blended with the ingredients. To prepare for more than one simply multiply quantities by the amount desired. Finally it all comes down to taste so as you add ingredients and if you prepare more than one serving, taste as you go along! Buen Provecho!
- Remove lobster meat from shell and cook in the olive oil for 2 minutes. Set aside the shell.
- When it is almost cooked add the white wine and remove from heat and allow to cool.
- Add all ingredients into a mixing bowl and gently blend in the lobster, tomato, onion, chili, lemon juice, clamato salt an pepper until obtaining desired taste.
- Mix the arugula with the mango pearls, add 5ml of olive oil, salt and pepper to taste.
- Place the arugula and mango already dresses on a plate, then add the prepared ceviche in the lobster shell and to decorate add two bread sticks.
WINE PAIRING: The chef recommends the IKAL 1150 Chardonnay, cultivated and produced in the mountainous region of Mendoza, Argentina. This wine is in deep golden color with enveloping aromas of tropical fruit, citrus hints, and minerals. A nice balance of vanilla and toast inspire complexity and elegance. Initially sweet and concentrated in the mouth, with balance and complexity that flows into a fresh and lasting finish. The perfect companion for this refreshing ceviche.